Pasta Al Forno (Pasta Bake with Aubergine)

This pasta al forno recipe combines penne rigate pasta, a hearty aubergine ragu and plenty of mozzarella cheese. This incredibly tasty aubergine pasta bake is fantastic meat-free comfort food that can be made in advance.

This recipe was first published in December 2020 and updated in March 2023 with additional information.

Pasta al forno has long been a favourite of my family. A serving of piping hot saucy pasta laden with golden melted cheese, fresh from the oven, is pure comfort food. It’s no wonder this dish is always greeted with excitement in my household.

My daughter recently came home from school absolutely raving about a beef pasta bake she had enjoyed at lunchtime. It was then that I thought about creating this meat-free pasta bake with aubergine.

What is pasta al forno?

Al Forno is an Italian phrase meaning to the oven. In other words, it refers to food that’s been baked in the oven. So pasta al forno really just translates as pasta bake.

Al forno pasta recipes typically include short pasta and either bechamel sauce, tomato sauce or a bit of both. Meat is a common ingredient, but this style of pasta dish is easy to make vegetarian.

Lasagne and cannelloni are two well-known al forno style dishes.

Why you’ll love this aubergine pasta bake

• This vegetarian aubergine pasta bake is as easy to make as a classic beef pasta al forno.
• And there’s no need to create a bechamel sauce – this is a recipe for pasta al forno without bechamel.
• You won’t miss the meat – this meat-free variation delivers a hearty and full-flavoured meal.
• This pasta al forno recipe is a stand-alone meal with no side dish essential as it is already crammed full of healthy vegetables. If you do feel like adding a side, a simple green salad will suffice. Easy!
• Once in the oven, this pasta bake with aubergine takes 30 minutes to bake, leaving plenty of time for tidying up before serving.
• The recipe can easily be doubled to serve a larger crowd.

Ingredients notes

Vegetables: the ragu used in this recipe comprises minced aubergine and minced mushrooms along with chunks of aubergine and red pepper. This ensures the sauce has plenty of robust texture with delightful hunks of healthy veggies scattered throughout.

Tomatoes: this recipe has been devised using tinned tomatoes and double concentrated tomato puree. Choose the best quality tomatoes that your budget allows.

Pasta: I used penne rigate pasta in this aubergine pasta bake, as it marries well with the rich ragu sauce. The pasta type can be varied though as long as it is short pasta. Ziti, fusilli and rigatoni will all work out fine. Use the same quantity listed in the recipe card below.

Cheese: I’ve chosen buffalo mozzarella as it has a stronger flavour than standard mozzarella. It’s a great partner to the robust ragu in this bake.

Flavourings: fresh garlic, stock (from cubes is fine) and dried mixed herbs all contribute to the overall flavour of this recipe. I do not recommend leaving them out.

Optional extras: olives, pine nuts and chilli flakes are all optional extras. Keep them in if you can as they really do boost the flavour of this pasta al forno recipe.

Instructions

Full instructions and measurements are given in the printable recipe card at the end of this post.

Please Note: this recipe requires the dried pasta to be pre-cooked before adding to the sauce. Simply tip it into a large pan of well-salted boiling water and cook for 2-3 minutes less than the recommended time on the pack. It should be al-dente (firm but with a little bite left). Drain and set aside.

Next, follow these simple instructions for this aubergine pasta bake:

1. Finely dice the shallot and mince the garlic.
2. Deseed and chop the pepper into pieces approx 1 cm square.
3. Take half of the aubergine and chop into chunks around 1 cm cubed.
4. Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding).

5. Fry the shallot in a little oil for 2-3 minutes until beginning to soften.
6. Add the minced garlic, fry for another minute.
7. Add the minced aubergine and mushrooms. Cook for 5 minutes, stirring occasionally.
8. Mix in the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently.
9. Stir in 150 ml of stock to the pan along with the tinned tomatoes, herbs, chilli flakes, salt, pepper and tomato puree. Cook gently for 15-20 minutes.
10. Stir through the pesto, pine nuts and black olives.
11. Add pre-cooked pasta, mix thoroughly and transfer to an ovenproof baking dish.
12. Tear the mozzarella into pieces and dot over the top of the pasta.
13. Cover with a lid (or foil) and bake for 20 minutes, then uncover and bake for a further 10 minutes until the cheese turns golden in places.
14. Scatter fresh herbs over the pasta bake and serve at the table straight from the baking dish for maximum comfort vibes.

Expert Tips

Pasta al forno is a classic recipe that appeals to most people. To make your pasta bake stand out from the crowd keep the following tips in mind:

• The pasta will continue to absorb liquid from the sauce in the oven. For this reason, when boiling in the pan of water cook the pasta until barely al-dente. By retaining a definite bite to it here, your pasta will turn out perfectly cooked, rather than overcooked (soggy), when it is served.
• And remember that when boiling the pasta, the exact cooking time varies depending on the brand and size. Check your pack instructions for a guide and test for doneness several minutes ahead of this recommended time.
• Ensure the sauce is not too thick or too thin. Add a splash more stock to thin it out if it looks too thick and cook for a little longer if the sauce appears too watery and thin.
• Bake the pasta in a dish approximately 12 inches (30cm) in diameter with a depth of around 3 inches (8cm). This ensures that the pasta is not spread too thinly in a larger dish, which would cause the dish to dry out too much as it bakes.
• To cut down on washing up use a pan that can go from the hob to the oven. I use a large cast iron casserole pot.
• To prevent this aubergine pasta bake from drying out in the oven, ensure it is covered for the first 20 minutes of the cooking time. Remove the lid/ foil for the final 10 minutes just to allow the cheese to pick up a little colour.

Frequently Asked Questions

Variations on this pasta bake with aubergine

• Make it nut-free: leave out the pine nuts and swap the red pesto for 1 tablespoon finely diced sun-dried tomatoes (drained from their preserving oil).
• Go vegan: replace the cheese with a suitable vegan alternative and use a vegan red pesto.
• Make it gluten-free: simply swap the regular pasta for gluten-free pasta. Double-check the other jarred/ tinned ingredients to ensure they are gluten-free too.
• Vary the vegetables: instead of red pepper use a mixture of red and yellow. fold a handful of fresh spinach leaves through along with the pasta or try adding in some blanched broccoli florets.

More Comforting Veggie Recipes to Try

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